Tri Tip...TADA!

Time for another chapter in the reverse sear book. This time it's a tri tip smoked for an hour and a half, then finished over the coals. Let's get started!

Light some charcoal and place a piece of smoking wood over the lit coals. Put some foil under the grate, and put the tri tip on. Cover and let the grill come up to 250-275 degrees. 

After an hour and half (or when the internal temperature hits 130 degrees, put the meat directly over the coals, covered for 4 minutes. Repeat with the other side. Take the meat off and rest it on a heated plate covered with foil for 10 minutes.

Slice it across the grain and enjoy!